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Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa

Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa

If pressed for time, grill the pork a day ahead, refrigerate, and serve it at room temperature; slice the pork just before serving.

Cooking Light MAY 2007

  • Yield: 12 servings (serving size: 3 ounces pork and about 1/3 cup salsa)


  • Pork:
  • 1/4 cup minced chipotle chile, canned in adobo sauce
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups (1/4-inch-thick) slices onion
  • 2 garlic cloves, crushed
  • 3 (1-pound) pork tenderloins, trimmed
  • 1 teaspoon salt
  • Cooking spray
  • Salsa:
  • 5 cups quartered strawberries (about 2 quarts)
  • 1 1/3 cups chopped peeled avocado (about 1 large)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt


To prepare pork, combine first 4 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Sprinkle pork evenly with 1 teaspoon salt. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes; slice.

To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 33%
  • Fat: 6.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.3g
  • Carbohydrate: 6.6g
  • Fiber: 2.2g
  • Cholesterol: 63mg
  • Iron: 1.7mg
  • Sodium: 348mg
  • Calcium: 19mg

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Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa Recipe